Serve food immediately when possible. Perishable foods should be served or refrigerated within 2 hours after theyâ€™re cooked. When the temperature outdoors is 90Â° F or higher, serve food within an hour.

Cook all meats and poultry to the minimum internal temperatures as recommended by the USDA.

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Grill Times and Temperatures

Fish

Internal temperature: 145Â° F.

Cook with high direct heat for 10 minutes per inch of thickness, measuring at the thickest point.

Beef

Internal temperature: 160Â° F.

Steak - cook with high direct heat for 5-8 minutes per side for medium, 10 minutes per side for well done.

Chicken wings - cook with medium to high direct heat for 8-12 minutes per side.

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Fire Safety

Make sure your summer cookouts are fun and safe with these fire safety tips.

Before using your grill, place it at least 3â€™ away from other objects, including the house and any shrubs or bushes.

Only use starter fluid made for barbecue grills when starting a fire in a charcoal grill.

Before using a gas grill, check the connection between the propane tank and the fuel line to be sure it is working properly and not leaking.

Never use a match to check for leaks. Instead, rub soapy water onto the gas hose and turn the gas on. If there is a leak, you will see bubbles appear. If your hose leaks, buy a new hose before using the grill again.

Never bring a barbecue grill indoors or into any unventilated space. This is both a fire and carbon monoxide poisoning hazard.

Keep a garden hose or a bucket of water nearby to put out a flame in an emergency or to use on a burn.